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CHOCOLATE LIME CHEESECAKE
My inspiration here was a sweet - those chocolate limes I ate in my childhood. The base is rich and dark and perfectly counters the light, tender cream-cheese custard above it, itself kept all the more delicately smooth by being baked in a water bath (and this is easy: don't let a bit of wrapping in foil and boiling a kettle put you off before you start) and made intensely, fragrantly sharp by having the juice of four uncompromisingly sour limes squeezed into it.
Recipe posted by Nigella
Ingredients
- 200g Double Choc Maryland cookies (in the purple packet)
- 75g unsalted butter
- 750g Phildelphia cream cheese
- 200g caster sugar
- 4 whole eggs
- 2 yolks
- juice of 4 limes
- 20-21cm springform cake tin kitchen foil
Method
Serves: 8
- Place a large overlapping piece of foil over the bottom of the springform tin, and then insert the pan ring over it. Fold the foil up and around the sides of the tin and place the whole thing on a second piece of foil, also folding it and pressing it securely up around the tin so that you have a water-tight covering. Actually, I sometimes find some water dribbles out from this supposedly secure casing on unwrapping, but it doesn't seem - as long as you unwrap the outer layer straightaway - to cause any sogginess.
- Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of the springform tin, pressing the biscuits in with your hands or the back of the spoon. Put the tin in the fridge to set, and preheat the oven to 180°C/ gas mark 4.
- Beat the cream cheese gently until it's smooth, and then add the sugar. Beat in the eggs and egg yolks, then finally the lime juice. Put a full kettle on.
- Pour the cream cheese filling onto the chilled biscuit base, place the tin in a roasting tray and pour hot water from the recently boiled kettle around the foil-wrapped cheesecake to come about halfway up the sides of the springform; don't overfill as you'll only spill it on the way to the oven. Transfer it as steadily as you can to the oven and cook for 1 hour or so, checking after 50 minutes. It should feel set, but not rigidly so. You want to be able to detect, below the skin, the slightest, sexiest hint of a quiver within.
- Take the roasting tin out of the oven, then gingerly remove the springform from its water-filled tin, stand it on a rack, peel off the outer layer of foil, tear away the side bits of the first layer of foil and leave it to cool. When the cheesecake's cooled down completely, place it in the fridge and leave it there till 20 minutes or so before you want to eat it.
- Transfer to the plate you're going to serve it on (it will need to be one without a lip, or a cakestand) and unclip. The underneath bit of the first layer of foil, along with the base of the tin, are going to have to stay in place, unless you like living really dangerously. I don't mind a bit of risk in the kitchen, but fiddling about with something as desirably lacking in solidity as this dreamlike cheesecake is beyond even my clumsily impatient foolhardiness.
- It makes life easier if, when you cut it, you heat the knife and cake slicer (and I find I need to use both, the one to cut, the other to lift up and ferry slice to waiting plate) under a very hot tap first.
- Additional information for vegetarians - if using another brand of cream cheese make sure it is suitable for vegetarians.
Comments
Hello! I'm a teensy bit confused by the instructions. Is it 4 whole eggs AND 2 egg yolks to be added? It's just the checklist reads: "2 yolks juice of 4 limes". I'm a bit of a newbie when it comes to baking =^_^=
Posted by christopherjk on 30th Jul 2011 at 1.45
Hello christopher Nigella puts 4 eggs and 2 yolks we had it in a tv programme of her in the Nerderlands have fun bye Jannette
Posted by schrijnemj on 12th Oct 2011 at 12.59